This is one of my oldest and best oatmeal cookie recipes. It's for oatmeal chocolate chip, but there's no reason why you couldn't just as easily use raisins. Whichever you choose, the cookies come out very buttery tasting and rich. They are soft (as oatmeal cookies should be) with crispy edges and chewy centers.
The name Frog Commissary Oatmeal Chocolate Chip Cookies comes from the fact these cookies were once sold at a Philadelphia restaurant called The Frog Commissary. Founded in 1973, It was established by Steven Poses, Andrew L. Greenberg, Judy Wicks, and David Zaback. The restaurant was known for its innovative menu and freshly sourced ingredients. Eventually, they put out a cookbook called The Frog Commissary Cookbook, which is the source of the original recipe.
I'm not sure what else to say about these other than try them!
Frog Commissary Oatmeal Cookies Ingredient Notes
- Butter --- The Frog Commissary recipes calls for 2 sticks (8 oz) of butter. Some people prefer using half butter and half shortening.
- Sugar -- Granulated and light brown, use 200 grams each.
- Eggs -- Chicken eggs, but ducks might work. You could try substituting Canada Geese eggs, but only use 1 (just kidding). Trying to see if anyone reads this.
- Milk -- Whole dairy milk. Plant milk would add liquid, but you'd lose the fat and the tenderizing benefits from dairy.
- Vanilla -- Pure or imitation.
- Flour -- This is important. If you want flat cookies like the one in the picture, use 250 grams all-purpose. No scale yet? If you are measuring by volume, sift or really aerate the flour and lightly spoon it into the cup.
- Baking Powder and Baking Soda -- 1 teaspoon each. The baking soda is what helps the cookies brown and spread, so don't leave it out if you want your cookies flat and chewy.
- Salt -- Morton brand kosher or table salt. If using Diamond, you'll need at least 1 ½ teaspoons.
- Oats -- You can use old fashioned or quick or a mix of the two.
- Chocolate Chips -- Your favorite. I like using a mix of milk and dark.
Recipe
Frog Commissary Oatmeal Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter, room temperature 8 oz unsalted butter, room temperature
- 1 cup granulated sugar (200 grams)
- 1 cup light brown sugar (200 grams)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla
- 2 cups all-purpose flour, unbleached (270 to 280 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 ½ cups oats old fashioned or quick (not instant)
- 2 cups chocolate chips 12-oz.
Instructions
- Preheat the oven to 350 F.
- Cream the butter and the sugars with an electric mixer until light and fluffy. Beat in the eggs, then the milk and the vanilla extract.
- Stir the flour, baking soda, baking powder and salt together and gradually stir the flour mixture into the sugar mixture until it’s incorporated. Stir in the oats and chocolate chips.
- Drop dough, making 1 inch rounds, onto the cookie sheet, placing about 1 ½ inches apart so they have room to spread.
- Bake on center rack for 10-13 minutes, until golden brown at the edges and light golden at the center.
- Cool on baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely.
Angie Tuck
My family’s favorite cookie! The recipe is very versatile. I can change it slightly, depending on what I have in my kitchen. I usually add 1/2 c. raisins and 1/2 c. chopped walnuts, because I like lots of additional flavors. Sometimes I use a little whole wheat flour, or bread flour. Sometimes no chocolate chips, if I’ve run out. They’re always delicious!
Anna
Thanks for recommending the egg yolk cookie. I'll take a look! Here's the one I use. https://www.cookiemadness.net/2022/01/08/one-egg-yolk-chocolate-chunk/ See you on Instagram :).
DPLK
Definitely I’ll let you know if I try it! I always have an endless list of CCC to try, usually necessity drives my decision making of what to try next. I recently tried the yolk-only CCC recipe from Buttermilk by Sam (heard about it through Instagram and I follow her account now) because we happened to have leftover 2 egg yolks in the freezer to use up. It is amazing- it has a very dense and fine crumb texture and is chewy and all the chopped chocolate (I only ended up using 90% of what she called for) melds with the dough really well. Would recommend to try if you haven’t before! I do have a big tub of oats to use up so that may be the impetus to try this recipe finally! Also wanted to thank you for following and liking my baking stuff on Instagram =) I haven’t been on much lately (deleted the app on my phone before the holidays to take a forced break, and I haven’t reinstalled yet but have started checking on browser, which is super clunky) but I’m sure I’ll be on more at some point.
Anna
DPLK! Hi!
That book is a gem.
And you should try the cookies and see what you think. I made the Rocky Mountains and Frogs back to back and it was fun seeing how the "same" recipe can be so different. Thanks for catching the egg joke 🙂
DPLK
Hey Anna, I have this book! I picked it up at a used book store in Philly years ago when visiting a friend who lived there at the time, maybe because I had read your blog post or Nicole’s and it jogged my memory when I saw it. I don’t think I would have known to pick it up otherwise! They talk about the cookie’s popularity in the book in the head notes! I have yet to try but this reminded me I should put it on the list to try soon! I laughed out loud at your egg discussion. If you gonna have to do an ingredient roundup for the SEO, you’re doing it right by throwing in some humor!
E Miller
Always a favorite! I sometimes add walnuts to it for additional texture. I usually use L O’ L butter and I’ve tried it with turbinado sugar versus white sugar. Delicious!
Anita
My family's favorite cookie. I've been making these for years.
Chantelle
This is on my bookmarks bar, too! Made these recently for the teens at our church and they were VERY good. The best I've ever had 🙂 thanks for the recipe!
Marisa
I have this on my bookmark bar. Best oatmeal cookies around!
Anna
Thanks for the tips! It's interesting how the brand or type (such as organic) butter can really change a cookie.
bluedemon20
These are the ONLY oatmeal chocolate chip cookies I will make. I use 100% whole wheat flour and they are FANTASTIC!! They turn out great every time and I don't worry if my kids want to have 2 or 3. I consider them somewhat healthy with the oatmeal and 100% whole wheat flour (I also use organic butter!). Try it!!
LCS
These cookies are wonderful! I have been told by several people that they are the best cookies they've ever had...thank you for posting!!! (Sometimes I add a bit of unsweetened coconut which adds a nice flavor, too.) Great site!
kathy
I love baking these on our Baking Stones and sharing at my cooking shows!!!
alise kaplan
these were the best cookies ever and my friend found this website for me so i am able to bake them for a party. i have the greatest memories of the commissary and the frog as i was in the restaurant industry then. i never left the cashier without getting one or two!
Steve Poses
This oatmeal cookie recipe is an oldie but a goodie! Glad to see your post- please visit my blog, where I share recipes and tips on cooking and home entertaining!
Karyn
My mom and I have made these from the Commissary cookbook since I was little. I'm so glad you posted the recipe as I don't have the book anymore.
We always cut the sugar down by at least 1/4 cup, and cookies are even better, less crispy, more chewy.
Jess
I made these the other weekend. They're definitely good if you like a slightly crispy cookie.
Elyse
There's something so comforting about a chocolate chip oatmeal cookie. These look fantastic. I'm definitely saving this recipe for future use!